Butternut Cream Soup (Vegan)


Recipe and photo credit: Kayla Schmah, www.marmaladegrenade.com
serves 2-4

Ingredients

  • 1 tbsp olive oil
  • 1 large white onion, diced
  • 1 whole butternut squash, peeled and diced
  • 1 large carrot, peeled and chopped
  • 2 cups vegetable stock
  • 1 tbsp maple syrup
  • 1/4 - 1/2 tsp salt (less if your stock is salted)
  • 1/2 tsp curry powder
  • 1/2 cup Nutpods (original)

Optional Garnish:
Non-dairy sour cream
Crushed pecans

Instructions

  1. Remove membrane from squash using a peeler, halve, remove seeds and chop into 1-inch cubes. Chop onion. Peel carrot and chop.
  2. In a large pot over medium heat, add olive oil and onions. Cook for about 5 minutes or until onions are soft and transparent.
  3. Turn heat down to medium low. Add stock, squash and carrot. Cover and cook until squash is very soft, 20-30 minutes.
  4. Carefully tilt pot and remove about 1 cup of cooking liquid.
  5. Using extra caution, pour soup into your blender. Add maple syrup and curry powder. Blend on high for 1 minute. Soup should be very smooth with no lumps.
  6. Add Nutpods and salt to taste. Blend once more just to incorporate.
  7. Garnish with a swirl of non-dairy sour cream or some finely chopped pecans.

Weight Watchers Smart Points: 3 points (note: does not include the optional garnish)